2 c. water
1 1/2 c. sugar
4 c. diced seeded melon
1 (6 oz.) can frozen lemonade
2 egg whites

Mix water and sugar in pan. Cook over high heat until mixture starts to boil. Cool, press melon through blender or sieve. Add pink lemonade and sugar syrup to the melon. Stir until blended. Pour in cake pan. Freeze about 2 hours. Beat egg whites until stiff, but not dry. Add 2 tablespoons sugar to egg whites. Beat until smooth and glossy.

Whip sherbet mixture until smooth. Mix in egg whites and return to freezer. Stir a few times while freezing to make sure egg whites are mixed.